Hey everyone, hope you’re having an amazing day today. Today, I will show you a way to make a special dish, vegan thai red curry. It is one of my favorites. For mine, I’m gonna make it a bit tasty. This will be really delicious.
Vegan thai red curry is one of the most popular of recent trending foods in the world. It is simple, it’s quick, it tastes yummy. It is enjoyed by millions daily. Vegan thai red curry is something that I’ve loved my entire life. They are fine and they look fantastic.
Don't just make a vegan curry, make an AWESOME vegan curry! In this video I share with you my tricks and tips on how to maximize the umami in red curry. This Thai red curry recipe is so easy to make at home! It's much tastier than takeout and healthier, too.
To get started with this particular recipe, we must first prepare a few ingredients. You can cook vegan thai red curry using 23 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to make Vegan thai red curry:
- Take oil
- Take medium onion, halved and thinly sliced
- Make ready medium bell pepper, seeds and membranes removed, thinly sliced
- Take medium potato, diced
- Make ready vegetable broth
- Take coconut milk
- Make ready medium diced fire-roasted tomatoes
- Prepare red curry paste (recipe mentioned below)
- Prepare garlic, minced
- Prepare minced ginger
- Get small head of cauliflower, cut into florets
- Make ready carrot, cut into slices
- Take cabbage, finely chopped
- Make ready corn (optional)
- Take large lime, juiced
- Get Thai basil leaves, for garnish
- Take cooked rice
- Get each cumin and coriander seeds
- Prepare dry red spur chiles
- Get white pepper corns
- Make ready fresh coriander roots
- Get sliced lemongrass
- Make ready Salt
Perfect for a fancy dinner or an easy weeknight meal. A good vegan Thai red curry is one of our all-time favorite things to eat. Well, Thailand itself is one of our favorite places in the world as a holiday destination, we've been there at. I don't care for average grocery store red curry pastes because I find them wimpy.
Steps to make Vegan thai red curry:
- For making red curry paste : Add dried red chillies, 1 onion, 3 cloves of garlic, 1 tsp ginger, 1 tbsp lemon juice, lemongrass, 1 tsp pepper, coriander roots, coriander and cumin seeds, salt, lemon zest in the food processor and make a smooth paste. Keep it aside to be used later.
- Heat over medium-high heat in a large skillet or saute pan. Add the onion and cook 5-8 minutes or until beginning to soften.
- Add the bell pepper, cabbage and potatoes and cook 2-3 minutes.
- Add the vegetable broth, coconut milk, tomatoes, red curry paste, garlic and ginger. Bring to a boil.
- Add the cauliflower florets. Reduce heat to medium-low and simmer 8-10 minutes.
- Add the carrots and corns. Cook another 5 minutes.
- Add 1 tbsp lime juice.
- Garnish with fresh Thai basil leaves
- Serve with cooked rice.
Well, Thailand itself is one of our favorite places in the world as a holiday destination, we've been there at. I don't care for average grocery store red curry pastes because I find them wimpy. I find Thai Kitchen red curry paste extremely mild. If for some reason I'm out of the Maesri, I use the whole jar and then kick it up with Sriracha or Sambal Oelek. Vegan Thai red curry is made with pantry staples that are easy to find at most grocery stores.
So that is going to wrap this up for this special food vegan thai red curry recipe. Thank you very much for reading. I’m confident you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
